Chocolate caramels with big sea salt crystals are all the rage as candy bars, Forest Gump chocolates. So we decided to adapt the idea to a delicious French toast that is great for breakfast. And if serving for dessert, add whipped cream or ice cream.

In a medium bowl, beat the eggs with the half-and-half and whisk in the caramel extract; transfer to a rectangular baking dish.

Remove the wrappings from the candies and place in a small saucepan with Teflon™ nonstick coating. Add a tablespoon of water and bring to a boil for 1 minute. Remove from the heat.

Spread the bread slices with the chocolate on all 12 slices; then drizzle a little of the melted caramel on only 6 of the slices. (You may have leftover caramel for another recipe). Make 6 sandwiches and place them into the baking dish for a minute. Turn them over and dip the other side; let the sandwiches remain in the egg mix for up to 30 minutes, until most of the liquid is absorbed. Place a griddle or skillet with Teflon™ nonstick coating onto the stovetop and heat over medium. Add the sandwiches and cook on both sides in batches, until a golden brown. Slice in half on the diagonal and, when ready to serve, sprinkle the tops with a few salt crystals. The finished recipe is great as is or add a little more caramel, powdered sugar or maple syrup.